RICOTTA HONEY CHEESECAKE

Next week in "Country " cooking class we will be preparing a Greek ricotta honey cheesecake. Preheat your oven to 160 deg C . Use your processor to crumb a 250 packet of gingernut biscuits . Add 2 tbs of raw sugar and 3 tbs of melted butter / marg . Now press the crumb mixture into the base and sides of 22cm / 9 " pie plate. In the bowl of your electric mixer beat 375 gm of ricotta cheese until smooth and creamy . In a small bowl beat together 2 egg yolks . Add the egg yolks a little at a time , beating well . Add to the mixing bowl 4 tbs of honey , 1 tbs of lemon juice and the grated rind of 1 lemon, along with 1 tsp of vanilla extract . In a separate bowl ( using clean and dry beaters ) beat the 2 white egg whites until stiff and then fold into the cheese mixture . Finally spoon the combined mixture into the crumb lined dish . Bake in your preheated oven until the cheesecake surface is lightly golden about 35 minutes.